Tuesday, October 28, 2008

Morton's Godiva Hot Chocolate Cake Recipe

Today is one of many National Chocolate Days in the calendar. There are also National Chocolate days in February, March, July, December and maybe even others because who doesn't love chocolate? And we will use any excuse to eat this exquisite "food for the gods."

I have been searching for a really good chocolate lava cake recipe. There are lots of these recipes on the Internet, but the trick is to find a really light one since chocolate has the tendency to make a cake heavier than the norm. Here's one recipe I found on the Internet because of National Chocolate Day. Apparently the recipe's restaurant has a custom of giving out chocolate petits fours to passers-by and inviting them in for free tastings of chocolate desserts each October 28, in celebration of National Chocolate Day. This is their signature chocolate cake. We can try it out together.

Morton's of Chicago Godiva Hot Chocolate Cake
Source: Morton's of Chicago, Phoenix, Arizona

Seek out chocolate liqueur in the small, 3-ounce bottle, it'll be all you need.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
1 cup all-purpose flour

Vanilla ice cream

Preheat oven to 350 degrees F, and generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.

Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.

In a medium bowl, sift the confectioner's sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with ice cream .


  1. This sounds soooooooooooooo good. Is it just me or is there a sense of irony in your source? Source: Morton's of Chicago, Phoenix, Arizona

  2. Tamy: I'm LOL. Yes, I too noticed that. It jumped right out at me! Morton's is a big chain with upscale steakhouse restaurants all over the U.S., Canada, and Asia.

  3. You are so awesome! I've also been searching for the perfect molten chocolate cake recipe ever since we had one at a restaurant that was to *die* for! All I need is the liqueur...

  4. Thank you, ames. I'm so glad I could help you with this post. :-)

  5. How do you get the hot "lava" in the center? I followed directions to a T, and just chocolate cake through and through. Did I overcook?

  6. Anonymous: Yes, the "lava" is the result of an underbaked cake. Keep in mind that oven thermostats need to be recalibrated from time to time, or we need to adjust our cooking times and temperatures. It is also good to use a separate oven thermometer for accuracy.

  7. How many cakes does this make?

  8. Anonymous #2: The recipe calls for "an 8-inch soufflé dish." Of course, you are free to change the recipe and use several smaller dishes. If you do so, make sure you adjust the time appropriately so that the cakes do not get overbaked.

  9. This recipe was amazing!! I wanted the lava center so I baked the cake for 35 minutes and it was absolutely perfect with the lava center just how I wanted it. I also used 1 tsp rather than 1/2 tsp of Godiva liqueur. I highly recommend this recipe.

  10. Anonymous #3: I'm glad you had great results. Thank you for sharing your tips with all of us. :-)

  11. I'm trying to make individual ramkins to make this desert, any suggestions as to how many it will make? or baking time adjustment?

  12. Anonimous #4: You'll need to bake them for a shorter amount of time since ramekins are much smaller. Make sure you do not overbake them or they will be dry. Not knowing how many ounces your ramekins hold, I can't tell you how many you will need. Enjoy!


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